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  4. ➠ Rhubarb and semolina pie

Rhubarb and semolina pie

0
1500
Kitchen Russian
Calorie content 194.5 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 4.4 gr.
Fats * 5.7 g
Carbohydrates* 39.7 g
* per 100 gr. product
Rhubarb and semolina pie
Content

Rhubarb in baking is very pleasant: the thing is that it has a delicate natural sourness and delicate aroma. Combined with sweet dough, rhubarb gives the perfect balance of flavor. Add semolina to the cake dough - this cereal loves moisture, and there is plenty of it in rhubarb. The pie is loose and juicy. Be sure to grease the baking dish generously with oil or cover it with oiled parchment, since juicy rhubarb can cause the dough to stick.

Ingredients

Cooking process

step 1 out of 11
To prepare the dough, pour semolina into a large bowl and fill it with yogurt or kefir. Stir and set aside. The semolina should stand a little to soften and swell before baking.
step 2 out of 11
While the semolina is infused, prepare the rhubarb. Thoroughly rinse and dry the stems. If the skin of rhubarb is too hard, it is better to remove it by picking it up on one side with a knife and pulling it in the opposite direction.
step 3 out of 11
Cut the prepared rhubarb stalks into thin slices.
step 4 out of 11
Meanwhile, the semolina has swollen enough.
step 5 out of 11
Pour granulated sugar into the semolina, mix.
step 6 out of 11
Pour the pre-sifted flour, soda into a bowl with a mass of semolina and mix thoroughly again.
step 7 out of 11
Pour in odorless vegetable oil and mix.
step 8 out of 11
Cover a wide baking dish or baking sheet with oiled parchment or grease well with oil. We spread the sliced ​​rhubarb stalks in a thin layer. Sprinkle rhubarb with granulated sugar.
step 9 out of 11
Put the prepared dough on top of the rhubarb, trying to evenly distribute the layer of mass over the entire mold.
step 10 out of 11
Preheat the oven to a temperature of 190 degrees and put the dish on the middle level. Bake for 30-40 minutes until golden brown.
step 11 out of 11
We take the finished cake out of the oven, let it cool slightly and remove it on a serving dish. If the cake was baked in a baking sheet, it is easier to cut it straight away and then transfer the pieces to the dish. When serving, sprinkle the cake with icing sugar through a strainer.

Bon Appetit!

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